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Classical tenor, university professor, and enthusiastic baker! 🎵 👨‍🏫 👨‍🍳

09/29/2026

These are my Swedish Cinnamon and Cardamom Buns—the perfect fall baking-day treat. I’m using Rhodes Bake-N-Serv, which make this recipe incredibly easy! This recipe is loosely based on the Swedish “Kanelbullar.” I always order Swedish pearl sugar online (as there aren’t many stores in the US that carry it), but you can also crush up sugar cubes in a pinch!

Recipe

8 Rhodes Rolls, frozen
4 tablespoons unsalted butter, at soft room-temp
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch of kosher salt
1 egg
1 tablespoon whole milk
Swedish pearl sugar (I like the brand)

Place your frozen Rhodes Rolls on a parchment lined baking sheet. Cover and allow to proof at room temperature for 2-3 hours. While the rolls proof, combine the unsalted butter, cinnamon, cardamom, and kosher salt in a bowl. When the rolls are proofed, preheat the oven to 350 degrees F. Flatten each roll with a rolling pin. Spread each flatted roll with the cinnamon-cardamom butter. Roll, beginning on a long end. Tie into a knot and place back on the parchment lined baking sheet. Beat the egg and whole milk together in a bowl until completely smooth. Brush each bun with egg wash and top with Swedish pearl sugar. Bake until golden brown, approximately 20 minutes. Serve warm!

09/25/2026

To celebrate the kickoff of the 17th season of the The Great British Bake Off, I made Nigella’s Coffee & Walnut Layer Cake! This was the first technical bake of the series, and I have to say, it’s a mighty delicious one!

While the bakers had only an image of the cake to go off of, I had the full recipe. The cake is a delightful butter based sponge (I did two layers instead of three) flavored with crushed walnuts and espresso powder. It had the aroma of breakfast while baking (I can’t quite put my finger on it, but it smelled like waffles or pancakes with overtones of coffee—heaven!). The frosting is an American buttercream flavored with espresso powder. It’s smooth and a honestly a dream to work with. The cake is then covered in crushed walnuts, and it gets topped with eight buttercream rosettes.

The recipe is available for free online, and is also in the NYT Cooking app!

09/10/2026

Salted Caramel Banana Cupcakes! These cupcakes are perfectly tender, moist, and have just the right amount of banana flavor. Each one is topped with cream cheese icing before being drizzled with Rising Star Baking’s Salted Caramel Baker’s Syrup, which you can find at select Sam's Club locations or on samsclub.com!

Cupcake Recipe (Makes 15 cupcakes)

2 1/2 cups all-purpose flour
1 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons neutral oil (I like avocado oil)
1 1/4 cups whole milk
1 large egg
1 teaspoon Rising Star Baking Cinnamon Baker’s Syrup (optional)
2 medium to large bananas, mashed

Icing Recipe

3 cups confectioner’s sugar
6 ounces cream cheese, softened
3 tablespoons salted butter, softened
1 1/2 teaspoons Rising Star Baking Salted Caramel Baker’s Syrup (plus more for drizzling)
3 tablespoons heavy whipping cream

Preheat the oven 350 F and line a standard muffin tin with paper liners (if your muffin tin fits 12, you’ll have one batch of 12 and one batch of 3). In a large bowl, combine the flour, sugar, baking powder, kosher salt, neutral oil, whole milk, egg, and Rising Star Baking’s Cinnamon Baker’s Syrup. Mix with an electric mixer (or whisk) for about 30 seconds. Switch to a rubber spatula and fold in the mashed banana. Be sure there are no dry pockets of flour. Using a cookie scoop (4 tablespoons, # 16) portion the batter into your muffin liners. Bake for 20 minutes, or until a cake tester comes out clean. All to cool completely on a rack.

To make the frosting, combine all of the ingredients in a stand mixer and beat on medium high speed until smooth. When the cupcakes are cool, top them with frosting and an extra drizzle of Rising Star Baking’s Salted Caramel Baker’s Syrup. Enjoy!

09/05/2026

I don’t care if it’s 95° outside in Dallas — it is Apple Cake Season! 🍏

This is Yossy Arefi’s Apple Cake from NYT Cooking, and it was so easy to make! It’s not overly sweet, which I love, and it’s topped with a simple glaze made out of cream cheese, powdered sugar, cinnamon, salt, and milk. I used Granny Smith apples (no need to peel them), and the tartness works really well with the brown sugar cake batter. If you want to make your kitchen smell like an autumn dream, bake this cake!

08/28/2026

Today’s bake is another winner from alex roberts: Jumbo Peanut Butter Cookies!

Occasionally, I want a bakery-style cookie that is literally the size of my face, and these fit the bill perfectly. I love Alex’s recipe for M&M Cookies, so I knew these would be amazing. I couldn’t find Mini reeses Pieces, but the regular ones worked great too. These cookies are intensely peanut buttery, gooey on the inside, and slightly crispy on the edges. I didn’t do anything special to shape these cookies (or to distribute the M&Ms evenly), and I’m so impressed with how uniform they came out of the oven. If you’re a peanut butter fan, definitely give this recipe a try!

08/25/2026

It’s kind of chic! ♥️

I had the best time in MN. Can’t wait to go back.

08/11/2026

Tomato girl summer is in full swing, and this Heirloom Tomato and Cheddar Pie by Vaughn Vreeland is the late summer meal (breakfast, lunch, or dinner) of my dreams!

This pie was a bit of a project, but the final product is so worth the effort! It starts with a homemade buttermilk pie crust that’s studded with fresh chives and black pepper. The filling is a smooth and creamy mixture of eggs, Dijon mustard, mayo, fresh herbs, and more buttermilk. Ripe heirloom tomatoes are layered with sharp cheddar cheese, and the result is somewhere between the best quiche and pizza (thanks to the basil and tomatoes) you’ve ever had. You’ve got to try this recipe! 🍅 It’s available on NYT Cooking!

mynytimes

08/09/2026

Today‘s bake is a favorite of mine: Reilly Meehan’s Perfect Cinnamon Rolls! I brought these to church today, and the pan was essentially licked cleaned by the end of the morning.

I’ve made these on several occasions, and I’ve also riffed on the recipe—they come out so delicious every time. These are always a crowd pleaser, as they’re fluffy and soft, rich and buttery, and topped with the perfect cream cheese icing. I also read the Jennifer Garner made them recently, and if they’re good enough for Hollis Shaw, they’re certainly good enough for me! ⭐️

07/31/2026

One of my favorite things to do while traveling is to find an opportunity bake or cook. I get a lot of joy in creating outside of my own environment—different grocery stores, different brands of products, a different kitchen and equipment, etc.

I’m on vacation in Santa Fe, NM, staying at the most beautiful house, and yesterday I made Tiffany | gluten free’s Peanut Butter Pie. This was a fun and easy no-bake recipe, and it turned out so delicious! The first layer is a graham cracker crust (I used gluten free grahams from Official Schär US & CA Page), and that is filled with a cream cheese/peanut butter/whipped cream layer studded with chopped up peanut butter cups. The final layer is a chocolate ganache, which hardens a bit when it’s chilled. I’d highly recommend this recipe—everyone enjoyed it!

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